Maialino's Olive Oil Cake

Why is this the most beloved Genius dessert of all time? We'll tell you: It's irresistibly moist, rich and flavorful without being cloying, and exceptionally simple. Mix together some wet ingredients in one bowl, dry ingredients in another, tip the combined mixture into a cake pan, and boom. You've got a foolproof, good-no-matter-what cake. No butter softening or egg whipping or mixer wielding necessary. And because of all the moisture in the batter, there's not even the slightest chance of the cake overbaking and drying out.

On the olive oil: Since it's the primary flavor in the cake, use one that you'd be happy featuring in a salad dressing. A fruity type will complement the Grand Marnier and orange zest in the batter, while a peppery, grassy kind will create a wonderful savory contrast. It's really a matter of personal taste.

Of course, because our community loves this cake so much, they've found ways to make it their own: They've swapped out some of the all-purpose flour for almond meal and cornmeal; they've used infused olive oil for an even more pronounced punch of flavor; they've used other liqueurs in place of the Grand Marnier, to give the cake a slightly different personality; they've even added cocoa powder, espresso powder, and matcha powder (separately!) to the batter to give it a whole new groove. Mix-ins, too, aren't part of the original cake's deal, but chopped nuts, chocolate chunks or chips, or freeze-dried strawberries or raspberries would all be spectacular. Choose your own adventure—you can't go wrong any way. —Brinda Ayer

—The Editors